• Sunflower - microgreens seeds for growing
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Helianthus annuus

Sunflower - microgreens seeds

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€1,95
€1,95
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    Big, crunchy sunflower shoots from large striped seeds, with a sweet, nutty taste, ready in 8–10 days.

    Large striped seeds that grow thick, juicy stems and broad seed leaves.
    From seed to harvest in 8–10 days after a 4–8 hour soak and 3–4 days under a weight.
    Sow 150 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sweet, nutty taste with a real crunch. Good as a snack, in salads, sandwiches and grain bowls.
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    Sunflower - microgreens seeds for growing

    Details

    Big, crunchy sunflower shoots from large striped seeds, with a sweet, nutty taste, ready in 8–10 days.

    Large striped seeds that grow thick, juicy stems and broad seed leaves.
    From seed to harvest in 8–10 days after a 4–8 hour soak and 3–4 days under a weight.
    Sow 150 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sweet, nutty taste with a real crunch. Good as a snack, in salads, sandwiches and grain bowls.
    SPECIFICATION

    Seed

    Common name Sunflower microgreens (striped)
    Botanical name Helianthus annuus
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 14

    Growing

    Difficulty Moderate — needs soaking, a weight and some help with the hulls
    Growing medium Potting soil or coco coir
    Sowing rate 150 g of dry seed per 25 × 50 cm (1020) tray, range 130–160 g; about 12 g per 10 × 10 cm
    Soaking 4–8 hours in cool water, then drain
    Blackout 3–4 days under a weighted cover
    Temperature 18–22 °C
    Harvest 8–10 days after sowing, when the seed leaves are open and before the first true leaves
    Yield approx. 400–500 g per tray, depending on light and conditions

    Taste and colour

    Flavour Sweet and nutty; very crunchy and juicy
    Colour Thick pale-cream to light-green stems, broad deep green seed leaves
    ABOUT

    This is a striped sunflower, the large-seeded kind with a grey-striped shell. The seeds are bigger than black oil seeds, about 14 per gram, and grow into bigger shoots: thick, juicy stems and broad, deep green seed leaves with a sweet, nutty taste and a real crunch.

    Botanically, each sunflower seed is a small fruit: the striped shell is the fruit wall, and the real seed sits inside. The seedling has to shed that shell as it rises, and on striped sunflower the shell is thicker than on black oil, so more hulls stay on the leaves. A weight on the cover, a moist start in light and a gentle brush with your hand take care of most of them.

    Timing matters with sunflower. Cut the shoots 8–10 days after sowing, when the seed leaves are fully open and before the first true leaves appear: after that they quickly turn stringy and bitter.

    IN THE KITCHEN

    Eat striped sunflower shoots raw: by the handful as a snack, as the crunchy base of a salad, or layered into sandwiches, wraps and grain bowls. They are sturdy enough to stand up to creamy dressings, sharp vinaigrettes and warm food. Keep them dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Weigh 150 g of dry seed (130–160 g), rinse it and soak it in cool water for 4–8 hours. Don't leave it much longer, especially in a warm room, or the seeds may start to ferment. Drain well.
    2 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir, press it firm and level, and spread the soaked seeds in a single, dense layer: touching is fine, overlapping is not.
    3 Cover with a second tray and put a weight of a few kilograms on top. Keep the tray in the dark at 18–22 °C for 3–4 days and check daily that the medium stays moist.
    4 When the shoots push up against the weight, remove the cover and move the tray under a grow light or to a bright window. Water from below, keep the top slightly moist for the first day or two so the hulls soften, and brush the tops gently with your hand to knock loose hulls off.
    5 Harvest 8–10 days after sowing, when the seed leaves are fully open and before the first true leaves appear. Cut just above the soil with a sharp knife and pick off any hulls still clinging to the leaves.
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